My daughter and I love raw cookie dough, so much so that I often make cookies just to have the dough to nibble on. So when I came across these cookie dough truffles they went to the top of the Christmas baking list. These were easy enough to make and really do taste like cookie dough!
I love to make candies, but dipping chocolate is not my favorite thing to do. I made a few of these by dipping them in melted chocolate chips but wasn't happy with the results so I threw them back in the fridge while I came up with a different plan. I swung by our neighborhood candy shop (there are actually two wonderful, local candy shops within a mile of my house - very dangerous) and picked up some milk chocolate coins and this handy little dipping tool:
It looks like something you don't want to see the doctor pull out during an exam but it worked out pretty well, especially once I figured out that I could use the tool to both dip and then clean up the chocolate so it looked prettier. This will come in handy as I plan on making at least two more recipes that require a coating of chocolate! Enjoy!
Cookie Dough Truffles
from Angela Baxter via Paula's Best Dishes
1/2 cup butter, softened
3/4 cup firmly packed brown sugar
1 teaspoon vanilla extract
2 cups all-purpose flour
1 (14-ounce) can sweetened condensed milk
1/2 cup semisweet mini chocolate morsels
1 cup finely chopped pecans
1 1/2 pounds chocolate bark candy coating, melted
Notes: This is a very sticky dough so I chilled it for a couple of hours. Then I used a small cookie dough scoop to form the truflles. Worked great!
In a large bowl cream butter and brown sugar with an electric mixer at medium speed until creamy. Add vanilla. Gradually beat in flour and add milk. Add chocolate morsels and pecans, mixing well. Shape into 1-inch balls. Place on waxed paper; chill 2 hours.
*Cook's Note: Since the dough is sticky, roll your fingers into flour. This will make it easier to roll.
Melt chocolate bark candy coating in a double boiler. Using 2 forks, dip cookie balls into candy coating to cover. Place on waxed paper and chill to set. Store in the refrigerator for at least 1 hour.